Dinner

Stuffed Shells

Name: Stuffed Shells
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 18 to 20 jumbo pasta shells; Extra-virgin olive oil, for drizzling; 5 ounces fresh spinach; 2 cups ricotta cheese, 16 ounces; ¼ cup grated pecorino cheese, plus more for sprinkling; 2 garlic cloves, grated; 1 teaspoon dried oregano; 1 teaspoon lemon zest; ¼ teaspoon red pepper flakes; ¾ teaspoon sea salt, plus more for the pasta water; Freshly ground black pepper; 2 cups Marinara Sauce*, plus more for serving; Chopped fresh parsley, for serving

4 servings

khẩu phần

30 minutes

thời gian hoạt động

1 hour

tổng thời gian

Bắt đầu Nấu ăn

Nguyên liệu

18 to 20 jumbo pasta shells

Extra-virgin olive oil, for drizzling

5 ounces fresh spinach

2 cups ricotta cheese, 16 ounces

¼ cup grated pecorino cheese, plus more for sprinkling

2 garlic cloves, grated

1 teaspoon dried oregano

1 teaspoon lemon zest

¼ teaspoon red pepper flakes

¾ teaspoon sea salt, plus more for the pasta water

Freshly ground black pepper

2 cups Marinara Sauce*, plus more for serving

Chopped fresh parsley, for serving

Hướng dẫn

Preheat the oven to 425°F.

Place the spinach in a steamer basket and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 1 minute, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach.

In a large pot of salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain and drizzle with a little olive oil to keep them from sticking together.

In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.

Spread the marinara in the bottom of a 9x13 baking dish. Stuff each shell with the filling and place in the dish. Cover with foil and bake for 20 minutes. Serve with more marinara on the side.